Southwestern Tofu Scramble

Description:

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.

Ingredients:

3 teaspoons canola oil, divided

1 14-ounce package firm water-packed tofu, rinsed and crumbled

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt, divided

1 small zucchini, diced

3/4 cup frozen corn, thawed

4 scallions, sliced

1/2 cup shredded Monterey Jack cheese

1/2 cup prepared salsa

1/4 cup chopped fresh cilantro

Preparation:

1

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

2

Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.